Gothsu is a South Indian chutney used to pair with breakfast dishes such as dosa or idli. It can also pair with rice as an accompaniment. Or even Indian flat breads. Needless to say, gothsus are extremely tasty. The most well-known is the kathrikkai gothsu (eggplant dip). However, several vegetables can be used to make gothsu. One of my favourites is the tomato gothsu.
Whichever vegetable is used, these dishes are mildly spicy without being chili hot. I often pair them with several breakfast dishes.
I often tire of many varieties of chutneys. For example, I avoided coconut chutney for several years. It is only recently that I re-discovered my taste for it. But I must honestly admit that I never tire of a gothsu. So, without more ado, the tomato gothsu!
1 cup shallots (pearl onions, sambar onions)
2 cloves garlic, crushed
1/2 tsp mustard seeds (sarson, kadugu)
A small ball of tamarind, soaked in warm water for 15 minutes and juice extracted – about 1/2 cup
2 tsp sambar powder (check this blog under ‘Chutneys and Powders’ for recipe)
1/2 tsp turmeric powder (haldi, manjal podi)
1 sprig curry leaves
Salt to taste
Chop the tomatoes roughly
Transfer to a blender and pulse into chunks (you want chunky gothsu, not a fine puree)
Heat a wok and add mustard seeds
When they begin to splutter, add the curry leaves, garlic and onions
Sauté till the onions turn translucent
Add the tomato chunks, tamarind juice, turmeric powder, sambar powder and salt
Cook for about 15 minutes
When the tomatoes are well done, switch off flame and transfer to a serving bowl
Serve hot with your favourite breakfast dishes